You know you want it. Just a nibble. A tiny corner where all the maple glaze just spills so sweetly over the edge. Couldn't hurt. Right?

My beautiful friend and cook extraordinaire, Coleen of Coleen's Recipes, bubbled with enthusiasm and compliments for these, and, no surprise, here, she was so right. So when Coleen mentioned that I should make these, well, I knew that I just had to. Coleen has many loyal followers and fans of her terrific cooking, but if haven't had the pleasure of meeting her, I encourage you to skip on over and visit. Believe me, you won't want to leave, and if you're like me, you'll be bookmarking everything she makes.

Mix the buttermilk, vegetable oil and sugar in a saucepan and warm the mixture to about 120-130 degrees Fahrenheit, just below the boiling point. (Alternatively you could use your microwave, which is what Coleen and I did.) Remove from the heat and let the mixture cool down and then stir in the dry yeast. Allow the mixture to sit for five to ten minutes, allowing time for the yeast to "bloom."

Add 4 cups (from the 4/1 2 cups required) to the liquid ingredients and stir well; no kneading is required. The batter is heavy and sticky, but that's okay; it's supposed to be. Cover the bowl with plastic wrap, and let the dough rise in a warm place for an hour.

In a small, separate bowl, mix the final 1/2 cup of flour, baking powder, baking soda and salt. Stir down the rested dough and add dry ingredients. Mix until well incorporated. The dough will still be quite sticky.
Turn the batter out onto a well-floured work surface and roll the dough around a few times, coating the outside so that it is not quite so sticky. Roll or pat the dough into a rectangle that is about 1/2 inch thick. Spread the dough surface with the 2 tablespoons of butter and then add evenly spread on the filling ingredients and top with the nuts, patting the nuts into the sugar.

Roll the dough up jelly roll style, keeping it as tight as you can. Inch the seam shut. Cut 1 1/2 inch slices and lay them cut side dwn, in a greased 9 x 13 inch baking pan. Cover with plastic wrap and let rise for 30 minutes.

Bake in preheated 375*F oven for about 20 minutes or until golden and then sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.

To make the glaze, combine all the ingredients in a small bowl, using only 2 tablespoons of milk to start. If the glaze is too thick, add additional milk in drops, stirring well in between, until the desired spreading consistency is achieved.

**A packet of yeast contains 2 1/4 teaspoons. In Coleen's notes, she indicated she used an entire tablespoon, which is what I did (I am such a follower, grins). The additional yeast gives it a little additional loft, I buy yeast in bulk, but if you only have the packets of yeast, I'd used the suggested amount.

Ahhh Katy these are bliss..I too made them from Coleen's recipe and they disappeared so fast:) I don't need to say who ate too many do I?? grin Actually I was amazed at my control!Your photos are beautiful!

I'm blushing (and smiling) at your kind words, thank you Katy, I'm so glad you enjoyed the recipe, it IS a keeper. They freeze well too. I just wrap them individually in plastic wrap and them put several of them in an ovesized freezer bag.

Wow what a scrumptious recipe katy,you are tempting my taste bud.Heavenly combo,amazing pics.I could not take my eyes off from them.The recipe is loaded with all the existing ingredients in my pantry,a must try katy.Thanks for the recipe.

Oh Katy!!!!!!!! Those photos are SO gorgeous looking at them makes me want to cry! Why? Because I can't reach in and grab one of these beauties! Holy cow do they look decadent!!!! I so love making bread-especially sweet rolls...I can't wait to try these! Thanks to you and Coleen!

About Me

I am an old-fashioned girl at heart, loving old recipes, while still embracing the new. I look for simplicity, deliciousness, and frugality, with an occasional splurge. Many memories are made around food. Let's make good memories together!